Step 1

Combine flour, baking powder, and salt in a mixing bowl and blend with a fork or whisk.

Step 2

Add half of the lard and use a pastry cutter to cut the lard into the flour.

Step 3

Add the remaining lard and continue to cut it into the flour until it resembles coarse crumbs.

Step 4

Slowly pour in the water stirring as you go until the dough comes together. Add at least ¾ of a cup of the water then only add any remaining water as needed.

Step 5

Knead the dough on a flour-dusted cutting board until the dough is no longer sticky and comes together in a cohesive ball then cover the dough and set aside for 10-20 minutes.

Step 6

Heat half of the oil in a large skillet set over high heat.

Step 7

Add half of the ground sirloin and cook until browned.

Step 8

Remove from skillet and add the remaining oil then brown the remaining meat.

Step 9

Add the other meat back into the pan and stir in the taco seasoning and water.

Step 10

Bring to a boil then reduce heat to medium-low and simmer until most of the water has evaporated.

Step 11

Preheat oven to 350 degrees F.

Step 12

Cut the dough into 6 equal portions.

Step 13

Dust your work surface with flour.

Step 14

Roll out a portion of dough thinning out the edges.

Step 15

Drape the dough over one skull in a 6 cavity non-stick pan allowing the dough to form the skull shape.

Step 16

Fill with 1/6th of the taco meat.

Step 17

Sprinkle on 1/6th of the cheddar cheese, black beans, corn, and tomatoes or your favorite burrito filling.

Step 18

Fold the dough over the filling, cutting off any excess dough and pinching the seams together.

Step 19

Whisk together the egg and water then brush the top of the dough with egg wash.

Step 20

Repeat filling all 6 skulls.

Step 21

Bake for 24-26 minutes until the tops of the dough turn lightly golden brown.

Step 22

Remove from oven and set pan on a cooling rack for a few minutes then turn out the burrito skulls onto the cooling rack.

Step 23

Serve with a side of sour cream, guacamole, or salsa.